Chicken Sausage Sheet Pan Dinner

Chicken Sausage Sheet Pan Dinner - The actual easiest meal ever! We love serving this with rice made in the Instant Pot. It's my go-to for crazy week nights!

THE ultimate easy weeknight dinner! Dump, season, and roast – that’s as complicated as it gets! The chicken sausage is juicy and crisp on the outside, the veggies are tender, it’s a home run!


  • 2 packs Aidells Chicken and Apple Sausage, (8 sausages)
  • 2 large bell peppers, any colors, sliced into strips
  • 1 large onion, sliced
  • 2 tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder


  1. Preheat your oven to 425 degrees
  2. In a large bowl, add your peppers and onions. Add your olive oil, oregano, garlic powder + salt and pepper and toss to combine until everything is evenly coated.*
  3. On a parchment paper lined baking sheet, dump out your seasoned peppers and onions
  4. With a small knife, cut shallow cross hatches across the top of all your sausages (optional, but it adds extra crispy surface area)
  5. Lay out your sausages on top of your veggies, pop in the oven, and roast for 25 minutes


Earlier in the day or night before prep: Slice your veggies and place in a tupperware. Cross hatch your sausages and place in a tupperware. When ready to cook, all you’ll have to do is season, toss, and roast!

We usually serve this with rice for a full meal!

*You can do step 2 on the baking sheet and just drizzle, season, and toss there, but I find the bowl toss step makes the process even easier.